VIEWPOINT T
he sun is out – although, admittedly, quite often it goes back in again just as quickly – but the days are definitely getting longer and, as I write this during the Easter break, I’m about to head to Islay, one of Scotland’s Inner Hebridean islands, to take in the seascapes, the best of the local cuisine and maybe a whisky distillery or three. I’ve always loved British breaks, even before the times of lockdown when they were our only option. And now, I reckon, even more people have come around to my way of thinking and are adding a British stay to their annual holiday quota, having been seriously impressed with what they found last year. Naturally, the likes of Cornwall and Devon are top of the list for many, but matching them – especially now fast trains take you there from London in just over two and a half hours – is the Lake District. Forever beautiful, its cuisine and produce went unheralded for too long, but now it’s at the very top of the gastronomic tree thanks to Simon Rogan’s three Michelin stars for L’Enclume.
It’s the ultimate gourmet break and he shares his favourite Lake District spots in our exclusive interview on p30. And on p79 there’s plenty more UK gastronomic getaway inspiration in our round-up of the country’s best food festivals coming up in next few months. If you’re seeking sun but not the crowds, we’ve looked to the Mediterranean and some of the lesser-known islands that will meet your needs on every level (p93) and, for those going long-haul and in need of a stylish stopover, we’ve identified some of the top hotels to choose for the briefest of city breaks on p84. For a few adventures without leaving the comfort of the kitchen, we’re cooking with samphire (p15); alternative flours (p46); making some easy everyday curries with Atul Kochhar (p74); and also finding inspiration in the food of the Himalayas (p54), to help you to take your creations to new culinary heights. Enjoy.
ʻFOREVER BEAUTIFUL, THE CUISINE AND PRODUCE OF THE LAKE DISTRICT OFTEN WENT UNHERALDED, BUT ITʼS NOW AT THE VERY TOP OF THE GASTRONOMIC TREE THANKS TO SIMON ROGANʼS THREE MICHELIN STARSʼ